How to make a cold skin to do a somersault, how to make a cold skin to be a tendon

1. After sifting the flour and salt (no sieve is fine), add water little by little and stir into a batter. Pay attention not to add too much water each time, add little by little, stir well and then add again, so that the batter is smooth and powder-free. The more times you stir it, the more gluten the cold skin will be.

This is the batter after mixing, and it can be seen that it is very smooth. 2. Put the stirred batter in the refrigerator and refrigerate it (in winter, it can be placed at room temperature) for at least three hours, which is called resting noodles. My house usually stays overnight.

This is very important to solve the problem of foreign flour not being glutened as well known to everyone. 3. Take out the awakened batter to bring it back to room temperature, and wipe the model of steamed cool skin for later use. 4. Boil a large pot of boiling water in a frying pan for later use.

5. When the water is boiling, brush a little oil into a model, scoop a spoonful of batter and pour it in. The amount of batter is mastered by the individual, and if you like a thicker cool skin, you can scoop a little more, and vice versa, you can master it with one or two experiments. 6. Shake the batter in the model evenly, so that the bottom of the model is evenly covered with batter.

7. Put the batter into a pot of boiling water and cover the pot. The fire should be kept on fire all the time. 8. Repeat the steps.

Five, sixth, pour the other model into the batter as well. The batter in the first model will slowly bubble up during this process, and if the lid is transparent, it can be seen clearly. When the batter is puffed up, it is steamed.

9. Wear cotton gloves to take out the steamed model and put it in cold water to cool (put the second one in the pot to continue steaming when the first sheet of ice is cold), there are two options for the method. First, put the model upside down and flush it under the cool water pipe; Second, store a pool of cool water in the pool and float the model in it, but the effect is not as good as the first one. 10. Use a brush to brush a layer of oil on the surface of the steamed cool skin, and slowly peel off the cool skin.

11. Brush both sides of the steamed cool skin with oil, dip the knife in cold water, and then cut the cool skin into your favorite width, and mix in delicious seasonings.

The simple way to make cool skin at home is as follows:

Ingredients to be used: high-gluten flour, cold dressing.

1.Pour the flour into a clean, oil-free basin and sprinkle a small amount of salt before mixing to make the dough stronger. Pour a small amount of warm water into the flour many times, stir the flour into the dough at a uniform speed with chopsticks while pouring the water, knead the dough into a smooth dough with the palm of your right hand, cover it with plastic wrap and let the dough sit for half an hour, although it does not need to be fermented, the dough is not easy to loosen after washing the dough for a while.

2.The dough is smooth and flexible, no different from the dough that is usually made of dumplings, but the difference is that the next step in making cool skin is to start washing the face, pour an appropriate amount of drinking water into the basin, and the amount of water should be just submerged in the dough.

3.Prepare a clean and oil-free cooking bowl before washing your face, so that you can store the juice separately. Slowly knead the dough in water, as long as the process of washing clothes, pour the turbid slurry juice of each wash into another basin in turn, and then add water separately to repeat the wash, until the dough becomes smaller and smaller, and the water for washing is gradually clear, which means that the batter in the dough has been washed out.

4.Although the dough is smooth and flexible, it is not easy to loosen, but it is inevitable that the slag will fall off in the process of repeated kneading and washing, so at the end of the washing, you must use a fine sieve to filter the crumbs in the batter and then let it stand to be clear, otherwise it will lead to the cold skin doped gnocchi is not smooth.

5.The washed dough leaves a small ball of gluten, which is the soul adjunct in the cool skin, which needs to be reprocessed, add an appropriate amount of yeast powder, knead evenly like the usual steamed steamed bread noodles, and cover with plastic wrap to make the gluten grow.

6.If you gently pick the gluten with a spoon, you will see a dense honeycomb like the dough, which means that the gluten is good. Put the gluten into a clean dish, put an appropriate amount of water in the steamer, and steam the gluten drawer on high heat for about 20 minutes.

7.The steamed gluten is yellow-brown wheat in appearance, densely covered with honeycomb, full of elasticity, don't look at its appearance, it seems to have no appetite, in fact, this is the soul of the inner adjunct when we usually eat cold skin outside: gluten. Remove the steamed gluten and let it cool for later use.

8.After five or six hours of standing, the washed out turbid batter is cleared and the water and powder are layered and you can start to make cool skin.

9.Gently pour out the top layer of clear water, trying not to disturb the starch of the basin. After pouring out the water, use a clean spoon to stir the batter starch in the basin well.

10.After removing the steamer drawer, add an appropriate amount of water to boil over high heat, brush a thin layer of cooking oil in the aluminum plate to make cool skin to prevent sticking, pour in an appropriate amount of starch slurry with a spoon, gently shake the tray to let the slurry flow out of a thin and uniform flat state in the dish, and then put it into the boiling water and steam for two or three minutes.

11.When you open the pot, you can see that the cold skin is bubbling in the tray and it is cooked, take out the cold skin and put it in cold water to cool, and brush the clean plate with a layer of cooking oil to prevent sticking. Repeat the above steps to steam all the remaining starch slurry.

What should be done with cool skin? Come and get it

Teach you 5 minutes to make your own handmade cool skin, save time, super easy to learn, do not eat "rubber shoes" and save money

Ingredients for the production of cold salad: main ingredients: 400 grams of wheat flour Accessories:

200 grams of spinach, 2 grams of yeast, 100 grams of cucumber, 100 grams of pork (lean) Seasoning: 10 grams of chili oil, 3 grams of garlic (white skin), 2 grams of soy sauce, 10 grams of aged vinegar, 3 grams of salt Teach you how to make cold cold skin, how to make cold cold skin to be delicious 1Wash the cabbage, blanch it with boiling water, scoop up the cold water, polish it into a puree and extract the juice;

2.Put a pinch of salt in the flour, sift it, add the cabbage juice and form a dough and let it rise for a while;

3.Wash the dough with the remaining cabbage juice and wash out the gluten and starch;

4.The gluten is fermented with yeast powder and then steamed, and it can also be served cold;

5.The starch water washed out is clear, let it stand for a few hours, and the water and starch will be layered;

6.Slowly pour out the top layer of water and stir the remaining batter well;

7.Take a saucer, brush a layer of oil, add a spoonful of batter, shake well, put it in a pot of boiling water, steam it over high heat for five minutes, and take it out;

8.After rinsing the cold water with the buckle, lift the cool skin and remove it from the plate;

9.Cut the steamed cold skin into strips of moderate size;

10.The easiest way to eat steamed cold skin is to use it for cold dressing, add cucumber shreds, white meat, oil and chili seeds, garlic oil, soy sauce and aged vinegar and mix well.

Legal food additives can be used to improve taste. In accordance with the "National Food Safety Standard for the Use of Food Additives GB2760-2011" and supplementary regulations: processing cold skin is not allowed to use alum, natural ash and so on, and non-edible substances such as borax or industrial raw materials cannot be used!

Otherwise, it is a serious crime in violation of the Food Safety Law! At present, the legal QS certificate of cool skin additives only have the gluten power source, which can not only make the cool skin tendon and smooth, but also play a role in preserving freshness and prevent the cool skin from becoming hard and cracked. In the case of good hygienic conditions and storage conditions, the cool skin can be kept fresh for 2-5 days, not hard, not cottony, and the taste is still the same as before.

The three certificates of the reinforcement source are complete (business license, production license, QS certificate, third-party test report), safe and legal.

Materials

Plain flour. 300 grams.

3 grams of salt, yeast (for fermentation in gluten) 2 grams.

The practice of cool skin

1.Add salt to the powder and add an appropriate amount of water to make a flocculent, and then knead it into a ball, and the dough should be three lights, pot light, hand light, and face light. Then cover with plastic wrap and let stand for 30 minutes.

2.Put the dough in a large basin of water and scrub it. The rest of the dough is gluten. It must be washed until it is elastic.

3.Pass the washed batter through a sieve to remove the particles.

4.The facial cleanser should be left to stand for more than 6 hours, that is, it should be washed the night before, left overnight, and then made again the next day. (In summer, refrigerate and let stand).

5.Add an appropriate amount of yeast (about 2 grams) to the washed gluten and knead it repeatedly, put it in a clean container, cover it with plastic wrap and ferment overnight.

6.The fermented gluten is steamed in a steamer for 20 minutes. Cut the steamed gluten into small pieces and set aside.

7.The next day, carefully pour out the water on the top of the standing facial cleanser, and be careful not to touch the flour that has settled underneath. Adjusting the batter is the key, add an appropriate amount of water to the batter after pouring off the water, stir well with a spoon, and finally the batter can be hung with slurry.

Be sure not to be thick (if it is thick, it is easy to crack, and the taste of the finished product will be unsatisfactory and not delicious).

The point is to say again, after the precipitated slurry water is poured out, an appropriate amount of water must be added).

8.Prepare the steamer to bring water to a boil. Select the batch of sa plates, touch the mold with oil (must touch the oil) scoop the batter in, and cover the bottom of the plate flat. The plate floats on the surface of the water and steam with a lid for about 2 minutes, then froth and leave the steamer.

9.Place the baking tray on water to cool and remove the skin when it has cooled.

10.Repeat and set aside.